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–+ servings
Slice of carrot cake with three layers of cake dotted with raisins and cream cheese between the layers and on top of the cake.

Maida's Carrot Cake

With a fabulous spice flavor, super moist crumb, and smooth cream cheese frosting, this is truly the best carrot cake. Use brown sugar, just a hint of cocoa powder, and walnuts for deeper flavor. This recipe comes from the queen of cakes, Maida Heatter, and it is fabulous.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 16 Servings
Author: Carlee

Ingredients

Carrot Cake

  • 1 cup raisins
  • 1 pound carrots
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 Tablespoons cocoa powder
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • 1 cup dark brown sugar packed
  • 1¼ cup vegetable oil
  • 1½ cups walnut pieces

Cream Cheese Frosting

  • 16 oz cream cheese softened
  • ½ cup butter softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
Makes: 9inch round

Instructions

Cake

  • First, steam the 1 cup raisins.  Place them in a steamer basket or small strainer in a pot with a bit of water in the bottom.  (The water shouldn’t touch the raisins.) Boil over high heat for 10 minutes, then remove from heat and set aside.
  • Process the 1 pound carrots into fine shreds.
  • Preheat the oven to 350°F and prepare three 9-inch cake pans.  Either butter and flour the pans or use the baking spray with the flour in it and line the bottom with parchment paper.
  • In a small bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon and 2 Tablespoons cocoa powder.  Set aside.
  • In a separate bowl, beat the 4 eggs just to mix.
  •  Add the 1 cup granulated sugar, 1 cup dark brown sugar, 2 teaspoons vanilla extract and 1¼ cup vegetable oil.  Beat until fully incorporated.
  • Stir in the dry ingredients until just combined.
  • Stir in the carrots, raisins, and 1½ cups walnut pieces if using.
  • Divide batter between the 3 prepared pans and spread to even it out.
    Bowl of carrot cake batter with shredded carrots and raisins suspended inside.
  • Bake for 35-40 minutes.  The edges should be just pulling away from the pan and the top should spring back when lightly pressed.
  • Cool for 2-3 minutes before inverting onto a wire rack.  Cool completely and then freeze right on the wire racks.  They are too moist to handle at this point otherwise.  Freeze for at least an hour before assembling the cake. However, once frozen, you can wrap them in plastic wrap and freeze for up to 3 months.

Frosting

  • Beat together the 16 oz cream cheese and ½ cup butter until smooth and fluffy.
  • Add the 2 cups powdered sugar and 1 teaspoon vanilla extract and mix in on low until incorporated.  Then turn the mixer to high and beat for until smooth.
    Mixer bowl with lots of cream cheese frosting for the cake.

Assembly

  • Place a frozen cake layer on your cake plate.  Spread about ⅔ cup of frosting over the cake.
    Round layer of carrot cake tipped out of the pan and cooled, ready for frosting.
  • Repeat with the next layer, more frosting and the final cake layer.
    Layer of cream cheese frosting spread over round carrot cake, ready for the next layer.
  • Spread remaining frosting over the sides and top of cake.
  • Refrigerate until ready to serve and serve cold.

Nutrition

Serving: 1Serving | Calories: 647kcal | Carbohydrates: 67g | Protein: 7g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 444mg | Potassium: 316mg | Fiber: 3g | Sugar: 43g | Vitamin A: 5356IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg
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